Roasted Garlic and Chicken Soup

Remember when I posted How to Roast Garlic and talked about Hubby would bathe in the stuff if I let him? I’m pretty sure he’d also bathe himself in this soup. It uses 3 whole heads of garlic so I knew he’d love it.

The biggest disappointment with this recipe was that it only serves four. So the night I made it for dinner with friends, we didn’t get to enjoy leftovers. Have no fear, I made it a couple days later for Hubby and I to enjoy just the two of us.

The fact that I made this recipe twice in one week is a testament to how good it is. I rarely remake recipes. It just doesn’t make sense with the huge list of recipes I want to try. But this was worth the effort. I would recommend roasting your garlic in advance if you want to save yourself some time when you’re making this. I served it with freshly baked bread.

Directions:

Once garlic has cooled, squeeze between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and raw garlic cloves and cook 3 minutes.

Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add shredded chicken and cream, and bring to simmer. Season with salt and freshly-ground black pepper.

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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. (more)

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